Wild Blackberry mini paleo crumbles – with stevia

Did you notice that along all the foot path around the country the bramble bushes a loaded with blackberries? Most of us do not realise that there is still free food growing wild  in off the beaten path. I love collecting blackberries carrying them home thinking how much money I saved by having fun searching for the best berries along my sunday walk.

At this time of year i like making cakes that have seasonal fruit in them, today it is berries. You will notice that the last and the next recipe are very similar because the base of the recipe works for all kind of fruits.

 

Here you see the mini soufflé pots filled with the batter mass before I added the sugar free crumbles. Yes you can have crunchy, caramelised sugar fee crumbles with Stevia-sweet Baking Granules 1:1.

 

Makes:  4 small soufflé or muffin moulds

Prep time: 20 min

Cooking: 20min at 180 degree celsius pre heated oven (middle shelf)

 

For the batter you need:

• 2 eggs  Medium ( egg white beaten stiff separately)
• 30g Almond flour / ground almonds – mixed ground nuts work too.
• 15g Coconut flour
• 20g Butter melted or Coconut oil
• 1/4 tsp Cinnamon
• sprinkle of Nutmeg
• 4tbsp  lemons juice
• 180g fresh Blackberries
• 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

Process for batter:

Batter:

Beat egg whites stiff.

Melt coconut oil.

Mix egg yolks and melted coconut oil with stevia, cinnamon and nutmeg, lemon juice until creamy and well combined.

Add in almond flour and coconut flour, mix well.

The batter may be thick and sticky now, add a tiny bit of water or more lemon juice to make it slightly more smooth.

Gently stir in the beaten egg white until the mass is smooth and fluffy.

Add the blackberries.

Fill into your mini soufflé  pans.

 

Prepare the crumbles:

You need:

• 30g Stevia-sweet Baking Granules 1:1
• 20g coconut oil or butter
• 20g ground Almonds
• 20g desiccated unsweetened Coconut
• 1/2 tsp. cinnamon or allspice

Melt the coconut oil in a pan.

Add the Stevia-sweet Baking Granules 1:1 mix well.

Add the rest of the ingredients and combine, spoon on top of the batter filled soufflé pans press down a little.

 

Bake for approx. 20min at 180degree celsius, keep turning every so often for even browning.

Check that the cakes are done by piercing the middle with a knitting needle or similar, it the needle come out clean the centre is cooked.

 

Serve with cream or goats milk yoghurt or just have it still warm from the oven.

These keep well in the fridge for a few days.

 

 

Enjoy the last summer and new autumn fruit!

MK